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Ready to pump food out of kettle (Metering Filling Station, MFS, should be connected to the kettle during the sanitation process)
6.Foods must be cooked to a minimum of 165°F to kill dangerous pathogens and must be at least this temperature when it casings are filled. Set temperature on the control panel to at least 165°F before pumping.
7.Pump food through MFS to heat hoses and MFS parts until at least 165°F can be maintained when product exits the MFS. Product may be poured back into the kettle for reheating before pumping.
8.Put down cover of kettle to maintain heat and to maintain a moist atmosphere in the kettle which will make cleaning easier.
9.Pump and empty the kettle as quickly as possible to prevent
10.Temperature may be turned OFF or placed on SIMMER when kettle product reaches the steam jacketed area to reduce chances of burning while pumping.
To cool and blend products without heat
4.Turn the main power switch to ON.
5.Turn the MANUAL WATER COOLING switch to ON. This will start the flow of cold water from the ice builder into the jacket of the kettle. When in this mode the temperature controller will read the temperature of the product only and serve no other function.
6.When cooking a product that is too hot, MANUAL COOLING can be used. Turn on MANUAL COOLING. When sufficient cooling has been achieved, turn the switch off. The kettle jacket will drain and steam will automatically come on to continue cooking if the set point has not been lowered.
To add Potable water to the kettle
6.Faucet handle must be completely open and the main power must be on.
7.Set point the volume of water needed by changing the digits on the meter.
8.Turn METERED WATER switch to ON. Water will begin filling the desired number of gallons and stop automatically. The amount of water that has been metered can be read above the set point.
9.Additional water may be metered by resetting meter and will accumulate on the meter as long as it is not turned off.
10.Additional water may be added by pressing the black button marked PUSH TO ADD MORE WATER.
CLEANING INSTRUCTIONS
As with all equipment that has electrical components, care must be exercised when using water and chemicals to clean food service equipment. Use a mild detergent following instructions of the chemical manufacturer. Do not spray water on electrical control panel or components. Do not use harsh or caustic chemicals, especially on
